Vanilla ice cream might be the all-time fave flavour among Canadians, but versions of the delectable treat drawing on Latin-inspired dulce de leche and European desserts like souffles and creme caramel are in development and can be expected on the market in the next few years, says a manufacturer.

"We will always have our classic ice creams like maple walnut, which is uniquely Canadian," says Gina Kiroff, brand manager for Breyers Ice Cream in Toronto. "I think we are getting a little more international in our palates and we are going to see more indulgent varieties," she says. For example, dulce de leche is essentially a sweetened milk-based sauce that is vaguely similar to caramel.

Kiroff says her company's ongoing market research on dessert consumption indicates that health-conscious Canadians are cutting back on the frozen treat but not going without. "When we look at consumption numbers for ice cream, we don't see it falling off. I think consumers may be settling for smaller portions," she says. "But they aren't going without it."

In fact, in these tough economic days and with people watching their waistlines, many consumers say they share their ice cream, such as asking for two spoons to enjoy a single serving in a restaurant. "It is one of those powerful foods that connects us with others," Kiroff says. "And there is a bit of an emotional benefit to ice cream. It is not just a physical sensory experience, it does give you a happy feeling, it's a good mood food."

Dark chocolate in small quantities is now considered a beneficial antioxidant and consequently one of the hot new flavours, she notes. "I don't know how good it is for you in ice cream, but the dark chocolate bar is supposed to be good for your heart."

So what flavours have fallen out of favour with ice-cream buffs? "Flavours come and go and I think we are going to see many of the artificial ones exiting from the market," says Kiroff. "Confections that are neon or rainbow in colour might be fun for kids, but they are losing in popularity."

One segment of the population indulging in ice cream is the over-65 group, she says. "I think it's partly nostalgia looking back at their youth, but it appears as we age we are cognizant of our health." With its calcium content, "ice cream is considered a wholesome treat" among this demographic, Kiroff notes.

On the regional front, Quebecers prefer sweeter ice creams as well as berry flavours, she says. The sweetness level extends to maple flavours also. The maple sugar crunch sold by Breyers in Quebec tends to be sweeter than the maple walnut found elsewhere.

However, she says, "you would think that strawberry was a classic flavour, but it and fruit in general appeal to a limited portion of the population." Asked about container sizes, Kiroff says that the larger tubs remain popular mainly because they are a value size; with dairy being expensive, people want more scoops for their dollar.

That being said, smaller sizes of organic and other premium ice cream, though they are more expensive, will be vie for market share. Serve ice cream in out-of-the-ordinary ways this summer As we move into warmer days, ice cream is without a doubt one of the most sought after cooling treats. It is no longer a simple accompaniment to desserts, but has come into its own with new flavours and out-of-the-ordinary styles of presentation.

Here are three ice cream recipes for summer. Enjoy!

Ice Cream Sandwiches

8 large soft baked sugar cookies (about 8 cm/3 inches in diameter), divided

4 small scoops vanilla ice cream (about 250 ml/1 cup)

4 small scoops dark chocolate ice cream (about 250 ml/1 cup)

125 ml ( 1/2 cup) sweetened whipped cream or thawed, frozen whipped topping

15 to 30 ml (1 to 2 tbsp) chocolate sauce Arrange 4 of the cookies, top side down, on a baking sheet. On bottom of the 4 cookies, place 1 scoop each of the vanilla and dark chocolate ice cream. Gently press remaining cookies, bottom side down, on top of the ice cream. Top with whipped cream, then drizzle with chocolate sauce.

Cover and freeze for 1 hour or until ready to serve.

Makes 4 servings.

Recipe source: Breyers Ice Cream.

Grilled Fruit Sundaes

250 ml (1 cup) orange juice

75 ml (1/3 cup) honey

15 ml (1 tbsp) lemon juice

8 kiwi slices

8 pineapple pieces

4 apple wedges or banana chunks

8 strawberry halves

16 small scoops vanilla ice cream

In a small saucepan, combine orange juice, honey and lemon juice; bring to a boil. Reduce heat; simmer for 3 minutes. Let syrup cool to room temperature. Thread alternating fruit pieces onto skewers; place in a single layer in a shallow dish. Pour syrup over fruit. Let stand for 1 hour, turning kebabs occasionally.

Remove kebabs from syrup, reserving syrup. Grill kebabs over low heat, basting occasionally with reserved syrup, just until heated through. Remove fruit from skewers. For each sundae, place 4 scoops of ice cream in a dessert dish; top with one-quarter of the grilled fruit. Drizzle with syrup, if desired. Serve immediately.

Makes 4 servings.

Recipe source: Breyers Ice Cream.

Ice Cream Cheesecake Pie

2 containers chocolate cheesecake ice cream

1 jar hot fudge sauce

125 ml ( 1/2 cup) ground chocolate wafer crumbs

1 container frozen whipped topping, thawed

Line two 23-cm (9-inch) round or square cake pans with plastic wrap, leaving 13-cm (5-inch) overhang on each side; set aside. Spoon 1 container of the chocolate cheesecake ice cream into each pan; press to form even layers. Cover with overhanging plastic wrap. Freeze for 4 hours or overnight. Freeze serving platter before serving.

Combine hot fudge sauce with cookie crumbs. Spread cookie mixture onto 1 layer, then invert remaining layer on top. Invert entire cake onto chilled serving platter; remove plastic wrap. Cover and freeze until ready to serve. Just before serving, frost with whipped topping.

Makes 24 servings.

Recipe source: Breyers Ice Cream.

How to get the most value from store-bought ice cream

Here are some tips on how to get the most from store-bought cream:

-Ice cream is best stored between -17 C and -20 C (0 F and -5 F).

-Never let ice cream melt and refreeze. The result will be a mess.

-To prevent if from absorbing flavours from other items in the freezer, store ice-cream carton covered or, better still, seal in an airtight plastic bag. Place store-bought ice cream in the freezer as soon as you get home. The faster the freeze, the smoother the texture of the ice cream.